This dish was inspired by how beautiful I think french lentils are. I love cooking with them. They whole their texture very well and that makes any dish look incredibly elegant. I have made soups, stews and salads using french lentils. I would like to share this grilled salad recipe I made over the summer. It was a true winner. Very light and loaded with vegan protein. I always looking for ways to incorporate more vegan protein in my families diet. I believe this one hit the mark. I hope you enjoy it as well.
1 cup onions, finely diced
2 cloves garlic, peeled and minced
3 tablespoons olive
2 cups French lentils
1 teaspoon dried thyme
1 1/2 tbsp Madrecita Salt Free Garlic Herbal- Seasoning ( a must have)
3 bay leaves
1 tbsp sea salt or more to taste
4 romaine lettuce leaves, Large
10 -12 cherry tomato, halves
Place a large saucepan over medium heat, add oil. When hot, add chopped vegetables, and sauté until softened, 5 to 10 minutes. Add 6 cups water, lentils, thyme, garlic seasons, bay leaves and salt. Bring to a boil, then reduce the heat to medium.
Simmer lentils until they are tender and have absorbed most of the water, for 20 to 25 minutes. Drain any excess water after lentils have cooked. Check the seasonings. Add more no salt garlic seasonings or salt, if needed. I usually add more of the garlic seasonings at the end to build the flavor of the dish, if needed.
I used my George Foreman grill. Heat up the grill and add oil to the grill. Remove the leaves from the head ( make sure they leaves are dry) and add salt to each leaf. Add the leaves to the grill and allow to cook for about 2 minutes, until they have a nice char on them. Remove from the grill and place on a platter. Take the lentils and add them on top of the leaves and garnish with the cherry tomatoes. Serve immediately.